Pickled Green Tomatoes!

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    Pickled Green Tomatoes!

    This has not been a banner year for any of us New Englanders in "growing your own tomatoes" department. Too much rain, too little sun. I have not seen a single red one yet - but have plenty of green ones. As much as I love a just picked ripe tomato, I am not sad. I can pickle the green ones. Have done that for years. In fact our Thanksgiving Dinner is not TG w/o them. I used to save some green ones just for that purpose. But this year - not to worry, I will have plenty.
    This recipe, I got from my sister, who is not with us any longer. Here we go:

    Pickled green tomatoes:

    2 quarts green tomatoes. 
    2 c. sugar
    3 Tbs. salt
    2 cups vinegar
    5 - 7 cloves
    2 inch piece of cinnamon
    5 - 7 peppercorns
    If you like it spicy - a couple of dried chilies will do.

    Clean and rinse tomatoes. Cut the larger one in quarters, pri*k the smaller ones deeply with a fork.
    Bring sugar, vinager, salt and spices to a boil.
    Add the tomatoes and bring to a boil again. As soon they come to a boil, take them off the heat immediately.
    Now scoop up the tomatoes and place in hot clean, sterilised (dishwasher will do that) jars. Boil the liquid for 10 - 15 minutes longer and pour it over the tomatoes. Quickly seal them and refrigerate. Since no preservative is added - keep refrigerated. Will stay well until Thanksgiving. Mine are usually eaten up by then.
    Enjoy!

    Edit to add:
    One note on the pickled tomatoes. Depending on how juicy the tomatoes are, the liquid can sometimes run thin. I have made them many times and it only happened to me twice. I just pour off all the liquid, boil it some more and then pour it back on the tomatoes. I guess, I didn't boil the liquid long enough the first time to thicken it.



     
  2. You have chosen to ignore posts from kargiver. Show kargiver's posts

    Re: Pickled Green Tomatoes!

    Weird, I posted to this this morning (and the OP was messed up; it had two avatars and squished message), but now it's gone...

    Anyway, thanks for posting this, Pingo!  I have been pining for my late great-grandmother's recipe and wishing I'd gotten her also long gone recipe box.  DH just had to thin our diseased tomatoes down to a scant remaining healthy ones.  Darn all that rain!

    What is the minimum time they need to pickle?

    Thanks, again, dear friend!

    ~kar
     
  3. You have chosen to ignore posts from pingo. Show pingo's posts

    Re: Pickled Green Tomatoes!

    Oh well, I guess I forgot - sorry! Two weeks minimum, but they get better the longer they sit. Just make sure they are refrigerated - since no preservatives are added. I guess you could add preservative and do the old fashioned canning method. I just never bothered, since they "fly" off the table.


    In Response to Re: Pickled Green Tomatoes!:
    [QUOTE]Weird, I posted to this this morning (and the OP was messed up; it had two avatars and squished message), but now it's gone... Anyway, thanks for posting this, Pingo!  I have been pining for my late great-grandmother's recipe and wishing I'd gotten her also long gone recipe box.  DH just had to thin our diseased tomatoes down to a scant remaining healthy ones.  Darn all that rain! What is the minimum time they need to pickle? Thanks, again, dear friend! ~kar
    Posted by kargiver[/QUOTE]
     
  4. You have chosen to ignore posts from abet6d. Show abet6d's posts

    Re: Pickled Green Tomatoes!

    In Response to Pickled Green Tomatoes!:
    [QUOTE]This has not been a banner year for any of us New Englanders in "growing your own tomatoes" department. Too much rain, too little sun. I have not seen a single red one yet - but have plenty of green ones. As much as I love a just picked ripe tomato, I am not sad. I can pickle the green ones. Have done that for years. In fact our Thanksgiving Dinner is not TG w/o them. I used to save some green ones just for that purpose. But this year - not to worry, I will have plenty. This recipe, I got from my sister, who is not with us any longer. Here we go: Pickled green tomatoes: 2 quarts green tomatoes.  2 c. sugar 3 Tbs. salt 2 cups vinegar 5 - 7 cloves 2 inch piece of cinnamon 5 - 7 peppercorns If you like it spicy - a couple of dried chilies will do. Clean and rinse tomatoes. Cut the larger one in quarters, pri*k the smaller ones deeply with a fork. Bring sugar, vinager, salt and spices to a boil. Add the tomatoes and bring to a boil again. As soon they come to a boil, take them off the heat immediately. Now scoop up the tomatoes and place in hot clean, sterilised (dishwasher will do that) jars. Boil the liquid for 10 - 15 minutes longer and pour it over the tomatoes. Quickly seal them and refrigerate. Since no preservative is added - keep refrigerated. Will stay well until Thanksgiving. Mine are usually eaten up by then. Enjoy! Edit to add: One note on the pickled tomatoes. Depending on how juicy the tomatoes are, the liquid can sometimes run thin. I have made them many times and it only happened to me twice. I just pour off all the liquid, boil it some more and then pour it back on the tomatoes. I guess, I didn't boil the liquid long enough the first time to thicken it.
    Posted by pingo[/QUOTE]
    That's great recipe! I'll try to make it.
    I love pickles and tomatoes are my favor.
     
  5. You have chosen to ignore posts from romanticf16. Show romanticf16's posts

    Re: Pickled Green Tomatoes!

    Vinegar and salt are both preservatives if you do decide to can them using boiling water.
     

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